Gluten Free Hot Cross Buns Recipes

Steps:

• Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, salt, sugar and yeast with the warm milk and egg in a mixer with a dough attachment, or with a wooden spoon, then bring together the dough with your hands. Don't knead.
• Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
• Tip in the olive oil, sultanas, mixed peel, orange zest, apple and cinnamon and mix into the dough. Shape into buns by lightly oiling your hands and dividing the dough into 100g pieces before rolling into balls. Leave to rise for another hour.
• Heat oven to 220C/200C fan/gas 7. Mix the flour with about 3 tbsp water to make the paste for the cross - add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
• Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and serve.

Steps:

• Combine raisins, currants, craisins, orange juice, orange zest, water and vanilla. Let soak at least 20 minutes.
• Combine yeast, flours, starch, guar gum, spices, jaggery, candied fruit and salt in a stand mixer.
• Add the fruit mixture (along with any soaking liquid), oil and egg.
• Mix for 5 minutes dough will be stiff but slightly sticky.
• Cover with plastic wrap and place in a warm spot for 2 hours, until puffy but not necessarily doubled in size.
• Grease a 9x13" baking dish.
• Divide dough into 12 pieces and roll into balls with lightly oiled hands.
• Place them in baking dish, re-cover and set aside in a warm place for 2 hours, until risen.
• Heat the oven to 400°F.
• Whisk together the "cross" ingredients to form a smooth paste.
• Scrape into a small zip-top bag and snip the corner.
• Pipe the paste in a cross over the center of each bun.
• Bake for 30 to 35 minutes or until they sound hollow when tapped.
• Remove from the oven and immediately drizzle with honey.
• Return to the oven for 2 minutes.
• Cool in the pan for 5 minutes, then move to a wire rack.

Steps:

• BREAD MACHINE METHOD.
• Sift and combine the all the dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer powder (or eggs) with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
• Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
• Place batter/dough in breadmaker and use the dough cycle, mixing in the sultanas when the 'Add-ins' beep sounds or at the very end of the mixing cycle.
• At the end of the cycle, carefully spoon the risen batter/dough into muffin tins, smooth the top with wet fingers, and glaze with a mix of soy milk and honey (or your preferred glaze). Pipe or drizzle crosses on top using a mix of rice flour and water.
• Bake in the oven at 180°C (356°F) for around 35 minutes.
• HAND METHOD 1.
• Sift and combine the dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
• Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
• Add sultanas at the very end of mixing.
• Spoon into a muffin pans, smooth the top with wet fingers, and glaze with a mix of soy milk and honey (or your preferred glaze). Pipe or drizzle crosses on top using a mix of rice flour and water.
• Cover with plastic wrap and place in a warm, draught free position to rise until around doubled in size. (If you can't find a warm position, a very low oven can be used.).
• Remove plastic wrap, and bake at 180°C (356°F) for around 35 minutes. (A skewer placed into the centre of the buns should come out clean.) Remove from pan and cool on a wire rack.
• HAND METHOD 2.
• Dissolve 1 tablespoon of the sugar in 1/2 a cup of the lukewarm water. Add the yeast and set aside to proof for 10 minutes.(The mixture should become frothy.).
• Sift and combine the remaining dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
• Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
• Add sultanas at the very end of mixing.
• Spoon into a muffin pans, smooth the top with wet fingers, and glaze with a mix of soy milk and honey (or your preferred glaze). Pipe or drizzle crosses on top using a mix of rice flour and water.
• Cover with plastic wrap and place in a warm, draught free position to rise until around doubled in size. (If you can't find a warm position, a very low oven can be used.).
• Remove plastic wrap, and bake at 180°C (356°F) for around 35 minutes. (A skewer placed into the centre of the buns should come out clean.) Remove from pan and cool on a wire rack.
• HINT - If using paper pans, brush the insides with oil or you'll leave half the bun behind on the paper.